1: Collections of favorite recipes from family and friends.
2: 11/2 C all purpose flour 11/2 C whole wheat flour 1 tsp salt 1 tsp baking powder 3 tsp ground cinnamon 3 eggs 1 C vegetable oil 11/4 C sugar 1C brown sugar 3 tsp vanilla 1 C grated zucchini 1 C grated carrots 1 C chopped walnuts | CARROT ZUCCHINI BREAD | from Zeni's kitchen
3: Directions: Grease & flour 2 8x4 loaf pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda & cinnamon together in a bowl. Beat eggs, oil, vanilla & sugar in a large bowl. Add sifted ingredients to creamed mixture, & beat well. Stir in zucchini, carrots & nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan & completely cool.
4: BOHOL BEE FARM's SPECIALTY | Zeni | CHICKEN HALANG HALANG | 3 CHICKEN BRESTS CUT IN STRIPS 1 PIECE PEELED GINGER, THINLY SLICED 6 SPRING ONIONS, CHOPPED 3-6 CHILI PEPPER, CHOPPED 1-2 CANS COCONUT MILK BUNCH OF CHILI OR MALUNGAY LEAVES
5: PLACED CHICKEN IN A POT, COVER WITH ENOUGH WATER AND BRING TO A BOIL. ADD ONIONS, GINGER, AND CHILI PEPPERS COOK UNTIL CHICKEN IS TENDER. ADD COCONUT MILK AND SEASON WITH SALT TO TASTE. ADD CHILI OR MALUNGAY LEAVES, AND CONTINUE TO SIMMER FOR ANOTHER MINUTE. SERVE WARM. SPICY AND DELICIOUS.
6: MANGO SHAKE | 3 cups green or ripe mangoes, cubed 3 cups water sugar syrup to taste 1-2 cups crushed ice In a blender, combine green or ripe mangoes and water. Process until smooth. Pour in sugar syrup. Add crushed ice. Blend again until smooth. If desired, chill further before serving. To make it more tropical, substitute sugar syrup with sugarfree Torani coconut syrup. Sweet and refreshing.
9: FLOWER SALAD